Adaptation of Oral Processing to the Fracture Properties of Soft Solids
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Bolus matters: the influence of food oral breakdown on dynamic texture perception.Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture.An ISO-Protein Model Food System for Evaluating Food Texture EffectsTransforming Structural Breakdown into Sensory Perception of Texture
P2860
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
description
im Oktober 2013 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2013
@uk
name
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@en
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
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type
label
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@en
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@nl
prefLabel
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@en
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@nl
P2093
P2860
P356
P1476
Adaptation of Oral Processing to the Fracture Properties of Soft Solids
@en
P2093
C.J. Vinyard
C.R. Daubert
E.A. Foegeding
J. Osborne
M.A. Drake
P2860
P356
10.1111/JTXS.12051
P577
2013-10-28T00:00:00Z